Saturday, April 05, 2008

Split Personality Spring Soup

Is it a sweet root vegetable soup? Is it a green soup? None - and both!Lots of new vegetables at the farmers market today. One vegetable whose arrival I particularly welcomed was green garlic, which has a very short season. I was excited to see it in San Francisco, because Israeli markets host green garlic this very same season; they come out right in time to smile at everyone for Passover.Also, today was the first day I saw sweet potatoes of all colors and ilks lying around. So, I had to get some.

The soup I ended up making will accompany my mejedderah these coming weeks, because I am inundated with work and will be happy to come home to something warm and homelike to eat. So, I made a large pot. It isn't too hot yet for eating soup, and spring nights here are still somewhat chilly, especially when one feels a bit alone and homesick, as often happens to me when I'm far away on Passover.

Slice up all vegetables any way you like.Place caramelized onions and chopped green garlic in bottom of pan. Sautee with a bit of olive oil. When they become fragrant, add all other vegetables. Bring to a boil, then lower heat, cover, and cook for about 45 minutes.You could, I suppose, use a stick blender to puree this, but I kind of like the vegetable chunks and the aromatic broth. Enjoy!